October 15, 2020 | View Online | Archive | Subscribe | Advertise   instagram_icon.jpg linkedin_icon.gif
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Restaurants must be bold now that summer is gone
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Why restaurants should cautiously raise prices, capitalize on government subsidies, and keep that wheel of innovation spinning to weather the storm as the seasons change. Read the full story
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How Beertown is set for expansion despite COVID-19 backdrop
Charcoal Group’s CEO Jody Palubiski explains why a pandemic isn’t derailing Beertown's expansion plans with two new restaurants on the way...Full story
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Canada wants to ban single-use plastics by the end of 2021
The federal government intends to outlaw items like plastic bags, plastic straws, and some takeout containers...Full story
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Concept Watch: Shawarma Palace, Burger de Ville, Anejo
Technomic highlights three standout restaurant concepts that are making an impact on Canadian diners this October...Full story
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How to make ghost kitchens and virtual brands profitable
Ghost kitchens operators must consider several factors to ensure a payoff...Full story [via Restaurant Dive]
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Canada announces new rent relief for hard-hit businesses

The federal government intends to introduce targeted supports and rent relief to help hard-hit businesses mitigate revenue drops...Full story
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Why restaurants should consider ISSA’s GBAC STAR accreditation

Communicating cleanliness to patrons has never been more important than in this global pandemic...Full story
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Third time’s a charm: Steve Toms of Fortinos is Ontario’s Finest Butcher
The Hamilton-area butcher took home the title of Ontario’s Finest Butcher in a competition hosted by Meat & Poultry Ontario...Full story
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4 trends that show how diners are ordering right now

People are returning to dining rooms and digital orders are cooling...Full story [via Restaurant Business Online]
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Is coronavirus accelerating the growth of plant-based meat?

Sales for the category have exploded as the pandemic disrupts business as usual, but what does this represent?...Full story [via Food Dive]
 
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When it comes to ROI, eggs are liquid gold
Eggs are a low-cost, high-margin ingredient you can incorporate seamlessly into an existing menu or as part of a simple revamp...Full story
 
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